A childhood family meal my Mum would cook was gammon ham (she calls it boiled bacon) with leeks in cheese sauce and lumpy mash (sorry Mum – you know your mash is ALWAYS lumpy!!), so it’s one of those meals that has been passed on and I continue to cook my version of leeks in creamy cheese sauce for my family.
If I cook a gammon ham joint I always crave those leeks in cheese sauce on the side and so I felt I had to share it with you after sharing my slow cooked gammon ham recipe too.
This is the same cheese sauce recipe that I use for my cauliflower cheese, but instead I use sauteed buttered leeks. You can of course use this recipe with no end of vegetables to create a delicious cheesy side dish.
- 2 large leeks
- 1 tbsp butter
- 300 ml double cream
- 100 grams grated cheddar
- ½ tsp mustard powder
- 1 pinch salt & ground black pepper to taste
- Wash, top and tail the leeks, then slice into 1.5cm thick slices
- Place the sliced leeks and butter into a saucepan and heat on medium-high, stirring until the leeks have softened
- Pour the double cream into the pan with the leeks, stir and increase the heat to bring to a simmer (gently bubbling)
- Add the mustard powder and grated cheddar then keep stirring until the cheese has melted into the sauce
- Season with salt & black pepper to taste
Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used